Jalapeño Poppers



  • 8–10 jalapeños
  • ~8 pieces bacon
  • 1 brick (8 oz) cream cheese

Panko Topping

  • ~1 cup panko
  • ~3 tbsp butter
  • ~1 oz parmesan cheese
  • salt


Prepare the jalapeños and filling

  • Make bacon and cut into 14″ or smaller pieces
  • Cut the stem off each jalapeño and cut them in half
  • Remove seeds and most of the veins (depending on how hot you want to keep them)
  • In a mixing bowl with a stiff spatula
    • Combine the cream cheese and bacon
  • In a small pan over medium heat
    • Melt the butter and add the panko, parmesan, and salt
    • Cook until the panko has absorbed the butter and just starts turning color

Assemble and bake

  • Preheat oven to 400°F
  • Fill each half-jalapeño with the cream cheese mixture
  • Top with the panko mixture
  • Arrange on a parchment lined baking sheet
  • Bake at 400°F until the panko bits are golden and the jalapeños are slightly tender (~15–20 minutes)